Potato Chip Chicken Fingers

        Potato Chip Chicken Fingers



        1 whole boneless, skinless chicken breast
        5-6 ounces potato chips, plain, barbecue, or sour cream
        1 egg
        2 tablespoons milk

        Preheat oven to 400 degrees. Cut the chicken into finger-size pieces. Fill a large, sealable plastic bag with the chips, seal the bag, and crush the potato with the back of a wooden spoon.
        In a small bowl, wisk the egg and the milk. Dip the chicken pieces in the egg mixture, then into the bag. Shake gently to cover. Place on an ungreased cookie sheet. Bake for 20 minutes, flippin once during the cooking time. Serve with barbecue sauce, salsa, or honey for dipping.


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